This is our Tasmanian scallop pies. Initially after travelling to Tasmania and realizing there was such a cult following for these type of pies. We did do it in a curry base, however since the scallop is a subtle flavour, we decided not to do that.
We sous vide our scallops for three hours at 65 degrees, these are then taken out and we mix them through a creamy bechamel sauce with a pea corn and carrot mix. This is very similar to a chicken mornay style pie.
It is then seasoned up with a maldon sea salt flake and cracked pepper.
We then place it into our shortcrust based pie mould with a puff pastry top lid, and dust the top with a slight curry base mix.
We believe this is the best way to do it so that the curry does not overpower such as subtle flavour as a scallop.
This is our Tasmanian scallop pies. Initially after travelling to Tasmania and realizing there was such a cult following for these type of pies. We did do it in a curry base, however since the scallop is a subtle flavour, we decided not to do that.
We sous vide our scallops for three hours at 65 degrees, these are then taken out and we mix them through a creamy bechamel sauce with a pea corn and carrot mix. This is very similar to a chicken mornay style pie.
It is then seasoned up with a maldon sea salt flake and cracked pepper.
We then place it into our shortcrust based pie mould with a puff pastry top lid, and dust the top with a slight curry base mix.
We believe this is the best way to do it so that the curry does not overpower such as subtle flavour as a scallop.
